I like to think of Barbera as the first wine you drink from the vintage. So I want it to be alive and fun (Bill Rosser)
Bill Rosser got his start in the Italian business in New York City where he worked at Vino, one of the city’s premier Italian wine shops, and I Trulli, where legendary restaurateur Nicola Marzovilla launched one of the first all-Italian, high-end wine lists in the U.S. Today Bill is the Italian buyer at the Jug Shop in San Francisco, one of California’s leading resources for Italian wine.
What was your first experience with Barbera d’Asti?
I was introduced to Barbera d’Asti by Charles Scicolone in 2005, while working at Vino wine shop in Manhattan. I was instantly hooked by it’s pure and humble nature.
What do you like about Barbera d’Asti as opposed to other top Italian grape varieties?
You can find world class Barbera d’Asti for under $30 bucks that will age very elegantly.
Barbera is often called “the ultimate food wine,” thanks to its freshness, bright fruit flavors, and versatility. What’s your favorite traditional pairing and your favorite creative pairing?
We’ve been eating a lot of Bolognese lately. My daughter loves Bolognese. She is more interested in the noodles than the wine though. For a more adventurous pairing, I would go with the stir-fried pork belly from Ler Ros in San Francisco.
Are your clients familiar with Barbera d’Asti?
Yes, I believe many are familiar with Barbera d’Asti. I certain customers that have favorite producers that they request by name and expect to see on the shelf frequently.
Do your clients associate Barbera d’Asti with Piedmont?
I would say it depends on the client. Some of my clients are lucky enough to have traveled to Italy and some have not. The ones who have experienced Piedmont definitely associate Barbera d’Asti with Piedmont.
What’s your advice to Barbera d’Asti producers on how to reach American sommeliers and consumers?
I would like to see Barbera d’Asti made in as fresh a style possible. I like to think of Barbera as the first wine you drink from the vintage. So I want it to be alive and fun.